This is my post for @mondoshawan's sandwich contest. I think I missed the last one but I see that more people should join in on this one before the month is up.
Today I present yet another plant based sandwich to the show. I know traditionally the contest is full of meaty stacked up sandwiches. It's just that I eat a plant based diet.
I have, made a faux meaty representation of a meaty sandwich using wheat gluten. This was used as far back as the 6th century by Buddhists who ate a vegetarian diet. This was a meaty substitute.
Although I don't believe it is something that should be consumed regularly, I do enjoy it's texture and the ability to absorb flavors.
I kind of experiment every time I make this, using a different variation of ingredients. This time I flavored it more before I cooked it.
Deli wheat meat from seitan (My ingredients are approximate)
3 cups vital wheat gluten
1 cup chickpea flour
1 cup water
2 tablespoons veggie soup powder
1 teaspoon liquid smoke
1 teaspoon sage
1 teaspoon thyme
1 tablespoon garlic powder
1tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
2 tablespoons salt
1 tablespoon maple syrup or agave (optional)
1 teaspoon liquid smoke
Mix the ingredients together. I used a small food processor to mix it but I had to do it in small amounts. You can mix by hand as well.
I ended up adding a little more water to make it dough like so I could knead it. I spent a bit of time kneading and stretching.
I got it into a loaf shape eventually and boiled it in vegetable broth. This time I made a vegetable broth which I try to have on hand at all times. It really is easy to do and it's good to have on hand.
The very basic vegetable soup broth is made using celery, carrots, onion, garlic, parsley, peppercorns and bay leaves. Put some oil in a pot, heat it, add the ingredients roughly chopped, some salt, cover well with water and bring to a boil. You don't have to fuss. Turn it to a simmer and walk away. After 45 minutes to an hour strain it and you have a basic vegetable broth. You could add other veggies that are in your fridge as well. Don't throw away your wilted veggies.
I put the seitan in a pot covered it with the broth, brought it to a boil, then simmered for around 45 mutes to an hour. I didn't time it because I am a hacker. I have hacked my way through life. It's worked out so far.
After it was cooked, I took the seitan loaf out of the broth, let it cool a bit then sliced it.
The slices would now be cooked in more broth and extra items, such as onion and garlic.
After the onion and garlic were cooked in a shallow pan, I added the sliced seitan, added bay leaves, peppercorns, salt and a few tablespoons of soy sauce.
Meanwhile I had already prepared a dough for the buns that would house the seitan.
I don't consider myself a baker but I have to say, if you have the time to bake your own bread, it can be satisfying. I have much to discover in this area.
Buns
3 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 1/ 4 cups warm water
2 tablespoons vegan butter or shortening
4 teaspoons sugar
I first put the yeast, sugar and warm water together in a bowl then put it in the oven that was off. I put a pot of steaming hot water in the oven to make a makeshift proofer. If you live in a hot climate you don't need to do this.
I checked it after twenty minutes or so and it was bubbly so I took it out and added the flour and the rest of the ingredients. After mixing it I kneaded it by hand as long as I could stand it.
After proofing the dough in my makeshift proofer oven, I let it rise then cut it into pieces. I rolled each piece then put it back to proof once more.
It was forgotten for quite a while like over an hour. I finally took it out and turned the oven to 400F. I brushed the buns with water then sprinkled sesame seeds on them. I bake the buns for around fifteen minutes changing them from the top rack to the bottom then turning the oven down to 300 for five minutes or so. I didn't really know what I was doing but it worked out.
It was finally time to assemble the sandwich. I started with vegan mayo which I had made a while back.
Than the classic grainy dijon mustard.
I love red onion on a sandwich so in it went. Cucumbers also begged me to add them in so in they went.
I had some chipotle mayo that I had made, I added that for some kick. And of course the sliced seitan.
After all that it was not enough. I needed to pile on some lettuce and arugula because I need my greens.
Will you guys be joining in for some sandwich fun. You still have time for the month of March.
Thanks for stopping by!